Shrimp Ceviche

Ingredients

• 454 g (1 lb)medium prawns, peeled and deveined
• 1 large pot (about 3.8 L)water
• 2 tablespoonssalt
• 180 ml (¾ cup)lime juice
• 180 ml (¾ cup)lemon juice
• 150 g (1 cup), finely choppedred onion
• 1, minced, seeds and ribs removedserrano chilli
• 16 g (1 cup), finely choppedcoriander
• 1, peeled, seeded and choppedcucumber
• 1, peeled, stone removed and cut into chunksavocado

Instructions

1. 1

   Boil the prawns

   Bring a large pot of water, about 3.8 litres, to the boil and stir in 2 tablespoons of salt. Add the prawns and cook for 2 minutes, watching closely so they do not become rubbery. Lift them out and put them in a bowl of ice to stop the cooking.

2. 2

   Marinate in citrus

   Drain the prawns and cut them into pieces about 2.5 cm long. Put them in a large bowl with the lemon and lime juice, cover with cling film and refrigerate for 30 minutes.

3. 3

   Chill with onion

   Mix in the red onion and serrano chilli, then refrigerate for a further 30 minutes.

4. 4

   Finish and serve

   Just before serving, add the coriander, cucumber and avocado.

What is shrimp ceviche?

Ceviche is a citrus-marinated seafood dish associated with Peru and other parts of Latin America. This version briefly cooks the prawns in boiling water before chilling them in lemon and lime juice.

The combination works because the prawns bring a tender, savoury base while onion, chilli and coriander add sharpness and freshness. Cucumber and avocado go in at the end to keep their contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 2g protein, 17g carbs, 8g fat.

The citrus juices and vegetables contribute most of the carbohydrates, while the avocado supplies much of the fat; the prawns provide the protein. Serve a portion with leafy salad or another vegetable side for a more balanced plate.

Why cook the prawns first?

Brief boiling gives the prawns a short, controlled cook before the citrus marinade. The recipe calls for just 2 minutes, followed by an ice bath to halt the cooking.

Watch them closely: prawns can turn firm and rubbery if left in the hot water too long. Drain them well before adding the juices.

Getting the citrus marinade right

Citrus: the lemon and lime juices coat the chopped prawns during their 30-minute rest. Use enough bowl space to mix them so the pieces are covered by the juice.

Timing: the prawns chill with the citrus first, then with the onion and chilli for another 30 minutes. Keep the bowl covered in the fridge during both rests.

Adding crunch and creaminess

Cucumber: peeling and removing the seeds helps keep the mixture crisp rather than watery. Chop it before adding it just before serving.

Avocado: add the chunks at the end so they stay intact and creamy. Fold them through gently rather than stirring vigorously.

Balancing the flavours

Chilli: removing the serrano's seeds and ribs moderates its heat while keeping its fresh pepper flavour. For a milder result, use less chilli.

Coriander: stir it in just before serving for a fresh, herbal note alongside the sharp citrus and red onion.

What to serve with ceviche

Serve the ceviche chilled, either as a starter or as a light main. Toasted bread, crackers or plain cooked rice can make it more substantial.

For a fresh plate, pair it with extra cucumber or a simple leafy salad. Add accompaniments at serving time so they do not soften in the marinade.

Recipe notes & tips

• Have a bowl of ice ready before the prawns finish cooking.
• Cut the prawns into even pieces so they are easy to serve.
• Chill the mixture covered for both rests.
• Remove the cucumber seeds to help keep the ceviche from becoming watery.
• Add the avocado shortly before serving to keep the chunks intact.
• Taste the chilli's heat before mixing it into the bowl.

Variations

• Milder chilli: use less serrano or leave it out for a gentler flavour.
• Extra crunch: add more cucumber just before serving.
• Herb swap: use a little finely chopped parsley if you do not have coriander.
• Rice accompaniment: serve the ceviche with plain cooked rice for a more filling meal.
• Citrus balance: adjust the relative amounts of lemon and lime juice while keeping the total juice amount the same.

Common mistakes to avoid

• Overcooking the prawns: cook for just 2 minutes and transfer them straight to ice.
• Skipping the ice bath: cool the prawns immediately to stop residual heat cooking them further.
• Adding avocado too early: fold it in just before serving so it stays in chunks.
• Leaving cucumber seeds in: remove them to reduce excess moisture.
• Rushing the chill: allow both 30-minute rests in the fridge for the flavours to mingle.

How to store

Keep leftovers covered in the fridge and eat within 1 day for the best texture. The avocado may soften and darken; serve chilled, and do not leave the dish at room temperature for an extended period.

Frequently asked questions